Stuffed and Baked Poblano Chiles

"These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles."
photo by a user photo by a user
Ready In:
4 as a main dish


  • 8 large poblano chiles, roasted and peeled
  • 1 (16 ounce) bag frozen seasoned corn and black beans, thawed
  • 6 ounces monterey jack cheese, shredded
  • 13 cup salsa, of your choice
  • Topping

  • 1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
  • 14 cup cornmeal
  • 12 teaspoon garlic salt
  • 2 tablespoons butter, melted


  • Preheat oven to 450 degrees.
  • Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
  • In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
  • In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
  • Bake for 20-25 minutes or until crumb topping is golden brown.

Questions & Replies

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  1. They were alittle hot for a couple of my guests... probably because I did a terrible job getting all the seeds out of the peppers. :) The rest of us loved them. It was easy and tasty. People were asking for seconds. Next time I would add alittle yellow rice to the mix and not bother with the topping.


I live in the Dallas area with my man, our dogs and our cat. I have a job as an bookkeeper/office manager for a catering company (yum) and like just about everyone else here at 'Zaar, I love to cook! I also love hiking and backpacking, so I like to try and devise exciting and tasty meals that can be prepared in the backcountry. I'm always looking for new dishes to try, or ways to make old dishes new again. I have a big brick fire pit in the backyard that my man built, so I've been exploring ways to cook in it, over it, etc. I have a very food-oriented family. Many of us have food-related careers and we use any occasion as an excuse to eat and drink. I wouldn't have it any other way!
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